Description
A hearty and nutritious lentil salad featuring perfectly roasted vegetables, fresh parsley, and a tangy lemon vinaigrette. This protein-packed vegetarian and gluten-free dish is ideal for meal prep, lunches, or as a satisfying healthy side.
Ingredients
Lentils and Vegetables
- 1 cup dried green or brown lentils
- 2 cups butternut squash, cubed
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- Salt and black pepper, to taste
Garnish
- ¼ cup chopped parsley
- ¼ cup crumbled feta cheese (optional)
Lemon Vinaigrette
- 3 tbsp extra-virgin olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp honey
- Salt and black pepper, to taste
Instructions
- Cook lentils: Cook the lentils according to package directions until tender but not mushy, usually about 20-25 minutes. Drain well and allow to cool slightly.
- Preheat oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the vegetables.
- Prepare vegetables: In a large bowl, toss the cubed butternut squash, sliced carrots, chopped zucchini, and red onion wedges with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
- Roast vegetables: Spread the vegetables out on a baking sheet in a single layer and roast in the preheated oven for 30–35 minutes, turning halfway through, until they are caramelized and tender.
- Make vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey, salt, and black pepper until well emulsified.
- Combine salad: In a large mixing bowl, combine the cooked lentils, roasted vegetables, chopped parsley, and crumbled feta cheese if using.
- Toss and serve: Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve warm or at room temperature for best flavor.
Notes
- Add baby spinach to the salad for extra greens and nutrients.
- Omit feta cheese for a vegan-friendly version of this salad.
- This salad keeps well in the refrigerator stored in an airtight container for up to 4 days, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
